These perfectly tender, juicy smoked ribs get a flavor upgrade from sweet apple cider, tangy buffalo sauce, and creamy dressing. Perfect for game day, backyard cookouts, and any other occasion where you don’t mind getting a little messy, these ribs are the definition of “finger-licking good.” About the cut: When choosing pork ribs, you can opt for baby back ribs or St. Louis ribs. St. Louis ribs come from the lower section of the rib cage at the pig’s belly. They typically have a good deal of cartilage and connective tissue that has to be cut away and less meat on the bone, but a high fat content which makes them very flavorful. The bones here are flatter which allows for more even cooking. Baby back ribs come from the upper portion of the rib cage where it meets the spine and they have a more pronounced curve. They have more meat on the bone and less fat, making them hearty and good for marinating.This recipe was created by our partner Paul Saladino who made the dish on our Oklahoma Joe’s® Bronco Drum Smoker, but you can make it on your grill or smoker.
